This Vegan Rhubarb and Ginger Crumble Cake is a moist and fluffy German tray bake featuring a crunchy streusel topping. Incredibly delicious and easy to make, this vegan cake requires no eggs, dairy milk, or butter. The perfect coffee cake for a cozy afternoon, it can also be made ahead and frozen. The addition of ginger adds a warm, spicy note that enhances the refreshing tartness of the rhubarb, making it a delightful treat for any occasion.
Ingredients
Cake Batter:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup vegetable oil
- 1 cup almond milk or any plant-based milk
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 1 cup rhubarb chopped
- 1/4 cup crystallized ginger finely chopped
Crumble Topping:
- 1/2 cup rolled oats
- 1/3 cup brown sugar
- 1/4 cup vegan butter chilled and cubed
- 1/2 tsp ground cinnamon
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Mix Dry Ingredients for Batter: In a large mixing bowl, sift together the flour, granulated sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, whisk together the vegetable oil, almond milk, vanilla extract, and apple cider vinegar.
- Prepare Cake Batter: Add the wet ingredients to the dry ingredients, mixing until just combined.
- Gently fold in the chopped rhubarb and crystallized ginger until evenly distributed throughout the batter.
- Pour Batter into Pan: Transfer the cake batter to the prepared cake pan, smoothing the top with a spatula.
- Make the Crumble Topping: In a small bowl, mix the rolled oats, brown sugar, and cinnamon.
- Add the chilled cubed vegan butter and rub it into the oat mixture using your fingertips until the mixture resembles coarse crumbs.
- Add Topping and Bake: Sprinkle the crumble topping evenly over the cake batter.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- Serve as is or with a dollop of vegan cream or ice cream.
Notes
- Choosing Rhubarb: Select fresh rhubarb that’s firm and bright in color. Trim any leaves completely as they are toxic.
- Working with Vegan Butter: Keep the vegan butter cold for the crumble topping to help achieve a more textured, crumbly finish.
- Ginger Use: Adjust the amount of crystallized ginger according to your taste preference for more or less spice.
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